Name: Wisconsin Cassoulet
Ingredients: 8 oz Dried navy beans; picked clean; 1 Celery top with leaves; 1 Bay leaf; 1 Sprig parsley; 2 tb Olive oil; 3 Boned/skinned chicken breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs; 2 oz Slab bacon; cut into 1/4" dice; 1 1/2 lb Pork tenderloin; cut into 1 1/2" pcs; 1/2 c Peeled and chopped onion; 1/4 Cup (scant) chopped celery; 1/4 Cup (scant) chopped carrots; 1 1/2 Cloves garlic; peeled and minced; 1 1/2 c Chicken broth; defatted; 1 14-oz can stewed red ripe tomatoes; undrained & chopped tomatoes; undrained & chopped tomatoes; undrained & chopped; 3 tb Pure maple syrup; 2 tb Light brown sugar; 1/2 ts Dried thyme; 1/8 ts Dried savory; 1/8 ts Dry mustard; 1/8 ts Cracked black pepper; 1/4 lb Kielbasa; cut into 1 1/2" pcs; 2 tb Chopped flat-leaf parsley PLUS; 1 1/2 tb Flat leaf parlsey; for garnish; 1 ts Salt; or to taste

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Wisconsin	Casseroles, One-dish me	4	Servings

INGREDIENTS

8	oz	Dried navy beans; picked clean
1		Celery top with leaves
1		Bay leaf
1		Sprig parsley
2	tb	Olive oil
3		Boned/skinned chicken breast halves–cut into 1 1/2" pcs breast halves–cut into 1 1/2" pcs breast halves–cut into 1 1/2" pcs breast halves–cut into 1 1/2" pcs
2	oz	Slab bacon; cut into 1/4" dice
1 1/2	lb	Pork tenderloin; cut into 1 1/2" pcs
1/2	c	Peeled and chopped onion
1/4		Cup (scant) chopped celery
1/4		Cup (scant) chopped carrots
1 1/2		Cloves garlic; peeled and minced
1 1/2	c	Chicken broth; defatted
1		14-oz can stewed red ripe tomatoes; undrained & chopped tomatoes; undrained & chopped tomatoes; undrained & chopped
3	tb	Pure maple syrup
2	tb	Light brown sugar
1/2	ts	Dried thyme
1/8	ts	Dried savory
1/8	ts	Dry mustard
1/8	ts	Cracked black pepper
1/4	lb	Kielbasa; cut into 1 1/2" pcs
2	tb	Chopped flat-leaf parsley PLUS
1 1/2	tb	Flat leaf parlsey; for garnish
1	ts	Salt; or to taste

INSTRUCTIONS

Soak the beans overnight in water.  Rinse in several changes of cold water;
drain and place in a large heavy pot with fresh cold water to cover beans.
Add celery tops, bay leaves, and parsley springs.  Simmer for 30 minutes
over medium heat.  Meanwhile, in a large pot, brown the bacon over medium
heat to render the fat.  Remove the bacon with a slotted spoon and reserve.
Add one tablespoon of olive oil to the pot.  Brown the chicken and pork
each in small batches. Remove to a bowl with a slotted spoon and set aside.
Add remaining  tablespoon of oil to the pot; wilt the onion, celery and
carrots over medium-low heat, about 8 - 10 minutes.  Return meats and bacon
to pot, along with the beans.  (Discard celery tops.)  Add remaining
ingredients through and including cracked black pepper; simmer gently for 1
hour, stirring occasionally.  Stir in the kielbasa; simmer for 30 minutes
longer, stirring once or twice.
Stir in 1/4 cup of the chopped parsley and season with salt.  Serve
immediately, garnished with the remaining parsley.
Recipe By     : Sandi Hillmer via Parade Sunday insert
Posted to FOODWINE Digest 23 Sep 96
Date:    Mon, 23 Sep 1996 17:25:48 -0500
From:    Ellen Court <CourtMoss@NOVA-NET.NET>

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